Butcher Sous Chef - Turkish Cuisine
Core
Prepare, portion, and maintain quality standards for meat products while supporting the kitchen in preparing authentic Turkish dishes.
Role type
Butcher Sous Chef (Turkish Cuisine)
Builds
Authentic Turkish meat dishes including kebabs, döner, köfte, and şiş
Domain
Hospitality / Turkish Cuisine
Deliverable
product features
Required skills
Meat fabrication, portioning, and preparation techniques, Food safety and HACCP compliance, Inventory management, Cost control, Traditional Turkish cooking techniques, Team leadership
Preferred skills
Culinary or food production certification, Experience in high-volume kitchen environments
Technologies
None
Responsibilities
Receive, inspect, and store meat deliveries; Cut, trim, debone, and portion meats for Turkish menu items; Marinate and season meats per recipes; Assist in daily kitchen operations and production planning; Ensure proper labeling, rotation, and storage; Monitor inventory levels; Maintain cleanliness and sanitation; Minimize waste through efficient portion control; Train junior staff in butchery techniques; Support banquet and catering operations.
Seniority
Mid-level, hands-on IC